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My Best Blueberry Muffins

My Best Blueberry Muffins

These blueberry muffins are buttery, soft, and moist, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Muffin Pan
  • Mixing Bowls
  • electric mixer

Ingredients
  

Topping

  • 0.5 cup brown sugar packed light or dark
  • 0.5 cup chopped walnuts or pecans
  • 1 teaspoon ground cinnamon

Muffins

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed light or dark
  • 2 large eggs at room temperature
  • 0.5 cup sour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 0.25 cup milk at room temperature
  • 1.5 cups blueberries fresh or frozen

Instructions
 

Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
  • For the topping: Mix all of the topping ingredients together. Set aside.
  • For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined. With the mixer on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Fold in the blueberries.
  • Spoon the batter into liners, filling them to the top. Spoon brown sugar topping on each, gently pressing it down. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F. Bake for an additional 18-20 minutes until a toothpick comes out clean.
  • Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack.

Notes

Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword bakery-style muffins, baking, blueberry muffins, Breakfast recipes, easy muffins, muffins
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